Survey On KAP Among Workers In Food Service Sectors In Nanguan District

From 2008, with a series of severe food safety issues, including"tainted milk powder incident", the food safety problems have become more and more serious, which all have pushed the implement of the Food Safety Law of the People's Republic of China, the former one being abolished at the same time. The government then promulgated a series of new health laws and regulations concerning the severe emergency of food safety, also the government has made a more detailed regulation of the catering units which are closely related to the people's health. The level of health knowledge, attitudes and behavior, however, directly affects the health quality of the whole catering industry, the prevention of food safety accident, as well as the people's health. Currently, the domestic studies of health knowledge, attitudes and behavior of catering industry practitioners, after being interfered by pre-training or other means, are mostly conducted through on-site survey in a form of questionnaire including questions like whether they process the raw food and the cooked food separately, how to avoid the cross-contamination of food, or whether they want to be trained in health knowledge and so on. By these questions the researchers collect data to analyze and finally draw conclusions. Though such studies, to some extent, can reflect the influence of different training methods on different types of catering units employees in the theoretical level of health knowledge, they can't represent the real attitudes and behavior of the practitioners, that is,"practice what they preach"in the process of daily work.In this thesis, combining the efforts of Changchun City to create and consolidate the national health city, we take the practitioners with valid health check and certification of health knowledge training of some catering units of various sizes and economic nature in the jurisdiction of the Nanguan District Sanitation Agency as the study object. Of their health attitudes and behavior, we visit them after the first observation. The data is entered by Microsoft Excel 2003 for the use of statistical analysis SAS 8.02. By analyzing, we can learn whether the level of the health knowledge of the catering units employees is in compliance with their attitudes and behavior, if they are in compliance, identify the reasons for high or low; if not, we'll find the factors as references for the health knowledge training for the future.The survey shows that, from the questionnaire results the level of attitudes and behavior of practitioners is high with 16 people (4%) passed and 384 people (96%) excellent of the 400 practitioners in the Nanguan district. While from the observation results there are 4 people (1%) failed, 214 (53%) passed and 182 (46%) excellent. The results show no significant compliance, which also indicating the level of health knowledge is not necessarily linked to the daily attitudes and behavior.Employees of catering units have different results in the comparison of all kinds of behavior classified according to different size, different economic nature, suggesting that health management system and requirements within the catering units plays a great restriction on the employees'behavior, which is related to the requirements of daily health behavior in the large and medium sized catering units. Similarly, the results are different within the employees who have different health knowledge training experience, showing us that their health behavior is improving to a good direction with the increase in the number of times of training.Therefore, in order to improve the health attitudes and behavior of practitioners of the catering units, we should define as soon as possible the responsibilities and the main part of supervision and training and eradicate the un-clarity of assignments and responsibilities, the blank of supervision, or shirking the responsibilities and so on. To protect the consumer rights, and to help the owners of individual or small catering units learn the laws, abide by the laws, operate in accordance with laws, we should strengthen their consciousness of law-abiding, strengthen the publicity of laws and regulations, strengthen the operators'awareness of the legal system. For the purpose of consolidating and enhancing the training on the basis of intensifying the health supervision, we should increase the intensity and frequency of supervision. To strengthen the consciousness and the self-discipline of health of owners and employees, we should integrate the institutionalization of health supervision and enterprise. To improve the training effectiveness, we can use the methods and forms flexibly, make it easy to understand in layman's language, step by step, and stress practical results. By strengthening the professional quality of food hygiene supervisors and professional ethics education, they will try to overcome the difficulties and contradictions of the health supervision, which will improve the health knowledge training and the level of the health attitudes and behavior of employees of catering units.